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Tranche de Foie Gras d'Oie 40g
Tranche de Foie Gras d'Oie 40g

Slice of Goose Foie Gras (40g)


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Freshly packed and protected


12 months at a temperature of 0°C to + 4°C

Number of parts



40 grams


goose foie gras, salt, sugar, spices, antioxidant : sodium ascorbate, preservative : sodium nitrite

Nutritional values

Energy 1962 kJ / 476 kcal, Fat 48g of which saturates 18g , Carbohydrate 2,3g of which sugars 1,6g, Protein 8,3g, Salt 1,4g

For lovers of semi-cooked Foie Gras, Maison Edouard Artzner offers an individual slice of Goose Foie Gras, delicately prepared for a solitary tasting. The refined and delicate flavor of the goose will be appreciated by fine gourmets looking for a moment of culinary pleasure. The clever format of the slice allows you to enjoy this delicious specialty at any time, while preserving its quality thanks to a long shelf life. The trapezoidal presentation, typical of Alsatian terrines, reminds us of the traditional and regional origin of this quality product. This slice of Goose Foie Gras is the ideal starter or aperitif for a successful meal alone. A gourmet interlude that will evoke the pleasures of festive moments to fine gourmets.


How to serve sliced Goose Foie Gras? 

It can be tricky to unmould the individual slice of Foie Gras without damaging it. However, there is a simple trick to make this step easier: after removing the cover, simply press lightly on the center of the slice. By pressing lightly, you create a small depression that will allow the slice to peel off more easily from its support.

Chef's Tip: 

The choice of bread is an important step because it will intensify the moment of tasting the Foie Gras. Semi-complete bread or country-style bread will go well with your Foie Gras and will surely seduce you.  Do not hesitate to add a personal touch such as pieces of figs, gewurztraminer jelly or onion confit.

The opinions of our customers

Slice of Goose Foie Gras (40g)
Régis D.

Pas encore goûté

Posted on
Sébastien B.

Très bien, conforme à mes attentes

Posted on
Marc S.

Pas dégusté

Posted on